FAGOR HV-440X User Manual [fr]
Using your oven
Instrucciones de uso de su horno
O guia de utilização do seu forno
Le guide d’utilisation de votre four
Bedienungsanleitung Dampfgarer
FR
EN
DE
ES
PT
5HV-440X
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Table of Contents
Edito p. 3
Steam cooking
Overview p. 4
What does your oven look like? p. 5
Accessories p. 6
How do you install your oven?
Electrical connection p. 7
Build-in p. 8
How do you program for immediate cooking? p. 9-10
Locking display p. 11
Water management p. 11
Cooking chart p. 12-13
How do you care for your oven? p. 14
Changing the bulbs p. 15
What to do in case of malfunctions? p. 15
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EN
Edito
Dear Customer,
You have just purchased a FAGOR oven and we would like to thank you.
Our research teams have designed a new generation of appliances with you in
mind so that you can fully live out your culinary talents and treat yourself every
day.
With its pure lines and modern appearance, your new FAGOR oven will harmoniously blend into your kitchen as a perfect union between easy use and top
cooking performance.
The FAGOR product range also offers a vast choice of ranges, hobs, ventilation
hoods, dish washers, microwave ovens and integrated fridges, which you can
coordinate with your new FAGOR oven.
As the universal cooking specialist, FAGOR contributes to culinary success, shared pleasures, and warm moments by providing you top-performance products
that are easy to use and respect the environment while being attractive and
reliable.
The FAGOR Brand.
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Steam cooking
Overview
Steam cooking presents nothing but advantages if you follow the instructions for use.
Healthy and natural, steam cooking preserves the full flavour of foods. A delicate sauce or
aromatic herb seasonings add that something extra that makes the difference.
This kind of cooking releases no odours. There is no need to season the cooking water with
herbs or spices; however, you can flavour fish by placing it on a bed of seaweed or make a
savoury poultry dish by adding a bunch of rosemary or tarragon.
You can simultaneously cook meat, fish and vegetables.
Steam cooking gently reheats pasta, rice and mashed potatoes with no risk of food sticking
or drying out.
It makes it easier to cook puddings, flans, rice pudding, etc. covered with aluminium foil,
the condensation water does not add moisture to the preparations.
There is no need to season before cooking--not even the steam water.
To make meat look more appetising, quickly brown it on all sides with hot butter in a pan.
Compared to boiling, steam offers nothing but advantages:
It is quick: cooking starts immediately, whereas for food in a water-filled dish, the cook time
only begins counting down once the water returns to a full boil.
It is healthy: vitamins (those that are water soluble) and minerals are well preserved
because they scarcely dissolve in the condensation water that touches the food.
Moreover, no fats are used for this type of cooking.
The steam maintains the taste of food. It does not add odours, nor the taste of the grill or
the pan. Furthermore, it takes nothing away because the food is not diluted in the water.
Words of advice: there is no point in using this cooking method to prepare fish that is not
fresh or vegetables left in the refrigerator for a week--the results are catastrophic!
The steam does not transfer flavours or aromas; therefore do not hesitate to save both time
and money by cooking items side by side, but without touching. For example, you can cook
fish next to a dessert.
Steam is also appropriate for blanching, reheating or even holding warm, especially sauces.
First use a very small amount of fat to heat meats like poultry, veal and pork so that they
take on an appetizing browned appearance. Then finish cooking them using the steam
method.
Cut into pieces, food cooks faster and more evenly than if left whole.
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EN
What does your oven look like?
Control
panel
Water
tank
Display
Steam gen-
erator
1. Off button
2. Start button
3. Steam cook symbol
4. Cook time display
5. + and - touch controls for time adjustment
6. Touch pad-locking mechanism
7. Temperature indicator
8. Water circuit problem indicator
1
2
3
5
8
Water
pipe
6
7
Close-up of control panel
Gutter
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The water tank that allows for independent water supply to the oven.
Its capacity is approximately one litre (maximum level).
Pierced cooking dish to prevent contact between food
and the condensation water.
Drip tray that makes it possible to recover the condensation water.
Stainless steel removable support grid:
it must be placed in the oven.
Accessories
The cookware may be cleaned in the dishwasher.
Removable
water tank
Cookware
Using water with a low level of lime will make it
easier to care for your oven.
Using demineralised water is forbidden (not for
human consumption).
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EN
Electrical
connection
For permanent installation, be mindful to add a
standardised, compliant cut-off device in the electrical conduit. Otherwise the appliance must be
positioned so that the electrical outlet is accessible
after the unit has been built-in.
You must use an electrical receptacle that contains
a ground wire and is connected in compliance with
applicable safety standards.
Your electrical installation must be equipped with
10-ampere thermal-sensitive protection.
Do not operate the oven if the power cable or its
plug are damaged. In this case, they must be
replaced by the manufacturer, its After Sales
Service department of a person of similar qualifications so as to avoid any danger.
Operating voltage ......................................................... 220-240 V ~ 50 Hz
Total oven power .......................................................................... 1.77 kW
Energy consumption
- heating up to and holding at 100°C for one hour ......................... 0.71 kWh
Internal dimensions of your oven
Width .......................................................................................... 38.5 cm
Height ......................................................................................... 18.2 cm
Depth .......................................................................................... 33.5 cm
Net capacity ............................................................................. 23.5 litres
How do you install your oven?
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Build-in
1. Place the appliance in the nook.
The appliance must be horizontal. Check
the position.
2. For greater stability, attach the oven in
the cabinet with two screws through the
holes provided for this purpose on either
side of the front inner panels.
3. Make the electrical connection.
Ensure that the plug will be accessible after installation.
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EN
Steam
cooking
How do you program for immediate cooking?
Steam cooking at 100°C
Press the "Start" touch
control. A cooking time
of 25 minutes is suggested.
Set the desired length of time
(minimum is five minutes and
maximum is 60 minutes) by pressing
the + and - touch controls.
Enter by pressing the "Start"
touch control.
You MUST fill the water tank to the Max. level before cooking. Return the
tank to its housing by firmly pushing ALL THE WAY until you feel the tank
LOCK INTO POSITION.
The symbol is activated. When the temperature has been reached, the 100°C
display stops flashing and a beep is emitted.
Operating
principle
The water contained in the tank arrives in the cavity via
a pipe. This water is transformed into steam when it
comes into contact with a hot surface located in the
lower part of the cavity: this is the steam generator.
There is no need to add water to the cooking dish. To
guarantee REAL STEAM COOKING, your oven is furnished with specially designed cookware that will allow
for perfect cooking.
1 2 3
To avoid compromising the cooking results, do not open the appliance door
during cooking.
When in use, the appliance becomes hot. Hot steam will escape when you
open the door of the appliance. Keep children away.
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At the end
of a cooking
programme
0m00s is displayed. The display animation ceases.
Discontinuous beeps are emitted for three minutes.
To silence the beeps, press the Off touch control or open
the door.
You MUST empty the tank.
In order to guarantee good oven reliability, the fan continues to function
for a short period after cooking is complete.
Changing the
cooking time
Cancelling
cooking
in progress
During cooking, you can adjust the cooking time by
pressing the + or - touch controls.
You can stop the cooking at any time by pressing the Off
touch control (press and hold for approximately one second).
If steam generation has not yet begun (approximately
one minute), the oven stops immediately and the time
disappears.
If steam generation has already begun, the time
converts to three minutes; a countdown begins and the
steam escapes before the door is opened.
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It is possible to lock the display. This feature cannot be
used during timed cooking programmes or delayed
cooking programmes.
Locking
display
Press the "Off" touch
control for a few sec-
onds.
A beep is sounded and a
"padlock" appears on the
screen. From this moment on, no
touch control is active.
To unlock the display,
press the "Off" touch
control for a few seconds:
a beep is sounded and the
padlock disappears.
1 2 3
In the event of a water circuit-related problem during
cooking, the "no water" indicator appears and a beep is
emitted.
This error is specifically associated with:
- An empty tank.
- A poorly seated tank.
After checking these two items, cooking automatically
restarts as soon as the door is closed.
Water
management
EN
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Artichokes (small)
Asparagus
Broccoli
Carrots
Celery root
Pumpkin
Mushrooms
Puff pastry
Courgettes
Chinese artichokes
Spinach
Endives
Fennel
Green beans
Turnips
Fresh peas
Leeks
Potatoes
Sea scallops
Mussels/periwinkles
Crabs
Lobsters
Crayfish
Apples/pears/
peaches
Compote
Puddings
40 to 45 min.
35 to 40 min.
18 min.
20 to 22 min.
25 to 30 min.
15 to 20 min.
15 min.
30 to 35 min.
22 min.
30 to 35 min.
10 to 15 min.
20 min.
20 min.
35 min
30 min.
22 min.
30 to 35 min.
15 to 20 min.
20 to 25 min.
25 min.
25 min.
40 to 45 min.
10 to 12 min.
20 to 25 min.
25 min.
30 to 35 min.
12 to 15 min.
10 to 15 min.
25 min.
10 min.
placed upside down in the dish
for tips decrease cooking time
in small bunches
in thin, round slices
in thin slices
in cubes
in thin strips
Brussels sprouts
Cauliflower in small bunches
Chopped green cabbage
in round slices
(fresh) stir while cooking
(frozen) " "
core removed, cut in half length-
wise
cut in half
in cubes
/
cut in half
cut in round slices
whole
with seasoning
with seasoning
/
depending on weight
/
whole, peeled
fruit in strips
in ramekins
• These times are a
function of the
type, size and
freshness of the
vegetables. Follow
the indications that
appear in the
"Preparations"
col-
umn.
• The cooking time
remains the same
regardless of the
quantity to be
cooked.
Example:
1 or 4 artichokes
require the same
cooking time.
• To check if food
is cooked pierce
with the tip of a
knife. If there is no
resistance, the food
is cooked.
• Place the scallops
on the grid of the
glass dish, add aromatic herbs.
• Place the crustaceans on a bed
of seaweed.
• Times depend on
ripeness.
Cooking chart
SHELLFISH
TIMES PREPARATIONS NOTES
CRUSTACEANS
FRUITS-
PUDDINGS
TIMES PREPARATIONS NOTES
VEGETABLES
TIMES
PREPARATIONS NOTES
Regardless of quantity
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• *Steaks: Round
slices of fish of 2 to
3 cm in thickness
(180/200g) per
person.
• Insist on very
fresh products.
• Place whole fish
in the dish as is or
on bay leaves, fennel or other aromatic herbs.
• As soon as cooking is complete,
remove the skin,
which will detach
easily.
• Then brown
under the grill in
another dish.
• Fluff with a fork
when cooking is
complete.
100 g rinsed rice - 20 cl milk -
2 T. sugar
200 g (1/4 litre water)
Rice pudding
Farina
Eggs
start with very
fresh eggs kept at
room temperature
Northern pike
Cod
Sea bream
Haddock
Herring
Pollack/black cod
Monkfish
Mackerel
Atlantic cod
Skate
Red mullet
Red mullet
Spotted dogfish
Salmon
Sole
Tuna
Trout, whole (1 kg)
25 to 30 min.
13 to 15 min.
20 to 25 min.
15 min.
20 min.
15 to 20 min.
15 min.
20 min.
15 min.
25 to 30 min.
15 min.
10 min.
20 min.
15 to 20 min.
10 to 12 min.
20 to 25 min.
20 to 25 min.
whole (1 kg)
steaks (180 g)*
whole (1kg)
filets
whole (200 g)
steaks (180 g)
depending on thickness
whole (250 g)
filets
whole (200 g)
filets
thick steaks (6 to 10 cm in length)
steaks (180/200 g)
filets
steaks (180/200 g)
whole (200 g) 13 to 15 min.
Beef
Pork
(filet mignon)
Poultry (breasts, filets)
(stuffed)
Sausages
Boudins
15 to 30 min.
25 min.
20 to 25 min.
25 min.
20 min.
10 to 15 min.
30 min.
20 min.
7 min.
5 to 6 min.
8 min.
10 to 12 min.
Roast 800 g: 55 to 60 min.
Chicken thighs: 35 to 40 min.
Roast turkey: 50 to 60 min.
400 g piece
MEATS/
TIMES PREPARATIONS NOTES
EGGS
FISH TIMES PREPARATIONS NOTES
Soft-boiled: placed directly on the grid.
Fried:
broken in an individual dish placed on the grid
and covered with cooking wrap.
Medium-boi
led: placed directly on the grid.
Hard-boiled / poached: see detailed recipes.
Place directly in a dish then cover with water or milk. The steam is not enough to saturate
these inflating foods. Place a sheet of aluminium foil on the dish to prevent water droplets
from falling in.
RICE, PASTA
TIMES PREPARATIONS NOTES
FARINA
EN
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Maintenance
Cavity (after each use)
Wipe the cavity with a dry cloth after the steam generator has cooled or let the cavity air-dry by leaving the
door open.
Water pipe (once a month)
Remove the water pipe by pulling it towards you.
Remove any hard-water deposits that may be inside
(using a thin, pointed object such as a thick skewer or a
knitting needle).
Steam generator (once a month)
Pour 1/2 cup of white vinegar on the generator.
Let sit for a few minutes, then clean and rinse with
water. Do not use sponges or abrasive powders, nor coffee maker cleaning agents.
Cleaning the
Gutter
Remove this gutter by pulling it upward. Wipe it off and
return it to its position using the three notches provided.
The oven should not be cleaned with a
steam cleaner.
How do you care for your oven?
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The bulb is located at the back
right of your oven's cavity.
Disconnect your oven
before performing any task
on the bulb to avoid the risk of
electric shock.
Changing the bulbs
- Turn the view port a quarter turn to the left.
- Unscrew the bulb in the same direction.
Bulb characteristics:
- 15 W - 220-240 V
- 300°C - E 14 socket
- Replace the bulb then reposition the view port,
making sure the joints are correctly positioned.
- Reconnect your oven.
What to do in case of malfunctions?
WHAT SHOULD
YOU DO?
POSSIBLE
CAUSES
Your display does not light up
- Oven is not connected to
power source.
- Electronic board is not functioning.
- Check that the appliance is
receiving electricity (good fuse).
- Call the After-Sales Service
Department.
Water or steam comes out of
the appliance.
- The door is not properly
closed.
- The door seal has come away
from its support.
- The door seal is faulty.
- Close the door properly.
- Correctly insert the seal into its
support.
- Call the After Sales Service
Department.
The light on the oven cavity
does not work.
- The light is faulty.
- The oven is not plugged in
- The fuse is out of order
Replace the light.
Plug in the oven
Change the fuse
YOU OBSERVE
THAT…
In all circumstances, if your efforts are not sufficient,
contact the After-Sales Service Department without delay.
EN
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Sommaire
Editorial p. 17
La cocción al vapor
Generalidades p. 18
¿Cómo se presenta su horno? p. 19
Accesorios p. 20
¿Cómo instalar su horno?
Conexión eléctrica p. 21
Empotramiento p. 22
¿Cómo realizar una cocción inmediata? p. 23-24
Bloqueo del visualizador p. 25
Gestión del agua p. 25
Cuadro de cocción p. 26-27
¿Cómo efectuar el p. 28
mantenimiento de su horno?
¿Cómo cambiar la bombilla? p. 29
¿Qué hacer en caso de anomalías? p. 29
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Editorial
Estimado/a Cliente/a:
Acaba de adquirir un nuevo horno FAGOR por lo que le quedamos sumamente
agradecidos.
Nuestros equipos de investigación han diseñado para usted una nueva generación de aparatos para que pueda ejercer plenamente sus talentos culinarios y
disfrutar cada día.
Con líneas puras y una estética moderna, su horno FAGOR se integra armoniosamente en su cocina y combina a la perfección facilidad de utilización y prestaciones de cocción.
También encontrará en la gama de productos FAGOR un extenso surtido de
cocinas, encimeras de cocción, campanas extractoras, lavavajillas, hornos microondas y frigoríficos integrables, que podrá coordinar con su nuevo horno
FAGOR.
De este modo, FAGOR, especialista de todo el universo de la cocción, contribuye al éxito culinario, al placer compartido y a la convivencia aportándole productos cada vez con más prestaciones, fáciles de utilizar, respetuosos con el
medio ambiente, estéticos y fiables.
La Marca FAGOR.
ES
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La cocción al vapor
Generalidades
La cocción al vapor es sumamente beneficiosa si se respeta el modo de empleo. Sana y natural, la cocina al vapor conserva todo el sabor de los alimentos. Una salsa refinada o con
hierbas aromáticas añade el pequeño toque que marca la diferencia.
No transmite ningún olor. No es necesario aromatizar el agua de cocción con hierbas o especias, en cambio, se puede dar sabor a un pescado depositándolo sobre un lecho de algas o
un ave sobre un ramillete de romero o de estragón.
Cuece simultáneamente carne, pescado y verduras.
Calienta suavemente pastas, arroz y puré sin riesgo de que se peguen o se sequen.
Facilita la cocción de cremas, flanes, pasteles de arroz, etc. que, si se recubren con papel de
aluminio, el agua de condensación no los remoja.
No es necesario salar antes, ni siquiera el agua de cocción.
Para dar mejor aspecto a una carne, hay que dorarla rápidamente por todos los lados, con
mantequilla caliente en la sartén.
Comparada con la cocción al agua, el vapor sólo presenta ventajas:
Es rápida: la cocción comienza inmediatamente, mientras que el tiempo de cocción de los
alimentos en un recipiente con agua sólo empieza a contar a partir del momento de la ebullición.
Es dietética: las vitaminas (las denominadas hidrosolubles) y las sales minerales se preservan ya que apenas se disuelven en el agua condensada que cubre los alimentos.
Además, no se utiliza ninguna materia grasa para realizar la cocción.
El vapor respeta el sabor de los alimentos. No añade ningún aroma ni sabor de asado o de
pasado por la sartén, ni tampoco lo elimina ya que no hay dilución en el agua.
Reverso de la moneda: es inútil cocer de esta manera un pescado que no estuviera fresco o
una verdura olvidada en el frigorífico durante una semana: ¡el resultado es catastrófico!
El vapor no comunica los sabores ni los olores; así pues, no dude en ganar a la vez tiempo
y dinero cociendo al lado, pero sin que se toquen, un pescado y un postre, por ejemplo.
El vapor también está recomendado para blanquear, recalentar o incluso mantener caliente,
en particular las salsas.
En primer lugar, rehogue en la sartén, con muy poca materia grasa, las carnes de tipo ave,
ternera o cerdo, para que adquieran un aspecto dorado apetitoso. Después, termine su cocción al vapor.
Cortados en trozos, los alimentos se cuecen más rápido y de forma más homogénea que
cuando están enteros.
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¿Cómo se presenta su horno?
Panel de
mando
Depósito
Visualizador
Generador
de vapor
1. Tecla Parada
2. Tecla Arranque
3. Símbolo cocción vapor
4. Sigla duración de cocción
5. Teclas + o - ajuste del tiempo
6. Bloqueo teclado
7. Indicador de temperatura
8. Indicador de problema en el circuito de agua
1
2
3
5
8
Tubo de llegada
de agua
4
6
7
Detalle del panel de mando
Conducto
ES
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Depósito que permite la alimentación de agua de su
horno de forma independiente.
Su capacidad es de 1 litro aproximadamente (nivel
máx.)
Bandeja de cocción perforada que evita el contacto
entre los alimentos y el agua de condensación.
Bandeja que permite recuperar el agua de condensación.
Rejilla soporte extraíble de acero inoxidable:
obligatoria para hornear.
Accesorios
La batería de cocina puede lavarse en el
lavavajillas.
Depósito extraíble
Batería de cocina
La utilización de un agua poco calcárea facilitará el mantenimiento de su horno.
Se prohíbe la utilización de un agua desmineralizada (no alimentaria).
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Conexión
eléctrica
Para una conexión fija, instalar en el conducto
de alimentación un medio de desconexión
conforme a las normas de instalación. De lo
contrario, el aparato debe instalarse de forma
que la clavija de toma de corriente sea accesible
cuando éste está empotrado.
Es absolutamente necesario utilizar una toma de
corriente que incluya un borne de puesta a la
tierra y que esté conectada de conformidad con
las normas de seguridad en vigor.
Su instalación debe estar equipada con una protección térmica de 10 amperios.
No ponga en funcionamiento el horno si el cable
de alimentación o su clavija están deteriorados.
En este caso, deben ser cambiados por el fabricante, su servicio postventa o personas con una
cualificación similar para evitar todo peligro.
Tensión de funcionamiento ................................................ 220-240 V ~ 50 Hz
Potencia total del horno .................................................................... 1,77 kW
Consumo de energía
-de aumento y mantenimiento a 100ºC durante 1 hora ..................... 0,71 kWh
Dimensiones útiles del horno
Anchura ........................................................................................... 38,5 cm
Altura .............................................................................................. 18,2 cm
Profundidad ..................................................................................... 33,5 cm
Volumen útil ................................................................................ 23,5 litros
¿Cómo instalar su horno?
ES
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Empotramiento
1. Coloque el aparato en la cavidad. El
horno debe estar horizontal. Controle
esta posición.
2. Para una mayor estabilidad, fije el
horno en el mueble con 2 tornillos en los
orificios previstos con este objeto en los
montantes laterales.
3. Efectúe la conexión eléctrica.
Compruebe que la clavija es accesible después de la instalación.
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